Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, oven roasted root vegetable soup. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
This roasted root vegetable soup is perfect for the winter! Divide the root vegetables evenly on two large baking sheets. This soup is a flavour explosion.
Oven Roasted Root Vegetable Soup is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. Oven Roasted Root Vegetable Soup is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have oven roasted root vegetable soup using 10 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Oven Roasted Root Vegetable Soup:
- Take carrots
- Take leek
- Make ready swede or sweet potato
- Make ready celery stalks
- Take beetroot (optional)
- Prepare Small piece ginger (optional)
- Make ready red chilli (optional)
- Prepare bay leaves
- Get vegetable stock
- Take Salt and pepper
Roasted Root Vegetable Soup with butternut squash, sweet potatoes, parsnips & carrots! The perfect healthy fall soup recipe! Learn how to prepare this easy Roasted Root Vegetable Soup recipe like a pro. Remove from oven, discard thyme and rosemary sprigs, and let cool slightly.
Steps to make Oven Roasted Root Vegetable Soup:
- Heat oven to 140 degrees centigrade (240 fahrenheit). Wash and chop all ingredients and place in a large ovenproof container.
- Add bay leaves and pour over 1.5 litres of vegetable stock (I used 1.5 stock cubes). Cover and put in the oven for 3 hours. If you don’t have a casserole dish with a lid just cover with foil.
- After 3 hours remove from the oven and cool.
- Remove bay leaves and liquidise in batches. Reheat gently in a saucepan when you are ready to eat. I usually add a spoonful of yoghurt and chopped chives.
Roasted root vegetables with olive oil, salt and pepper are a perfect, healthy side dish to serve alongside winter meals! This creamy roasted root vegetable soup recipe is more of a rough guideline than a specific recipe you have to follow to a T. Ideal for any root vegetables you may have on hand, feel free to use whatever you have sitting around including potatoes, parsnips, carrots, squash and more. A straight-forward and easy recipe for oven roasted root vegetables, including suggestions for flavoring and serving your roots! Root vegetables are magnificent (and in season) this time of year, which is why I enjoy roasting a few varietals together.
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